Fish gelatin films incorporated with different oils: effect of thickness on physical and mechanical properties

被引：0
作者：
Norfarahin, A. H. [1 ]
Sanny, M. [2 ]
Sulaiman, R. [1 ]
Nur Hanani, Z. A. [1 ,3 ]
机构：
[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Upm Serdang 43400, Selangor, Malaysia
[2] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Sci, Upm Serdang 43400, Selangor, Malaysia
[3] Univ Putra Malaysia, Halal Prod Res Inst, Upm Serdang 43400, Selangor, Malaysia
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2018年 / 25卷 / 06期
关键词：
Fish gelatin; Biodegradable films; Oils; Film thickness; SKIN GELATIN; EDIBLE FILMS; ANTIOXIDANT ACTIVITY; PALM OIL; PROTEIN; SPECTROSCOPY; GLYCEROL; BASIL; ACID;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Properties of fish gelatin films incorporated with different oils at different thickness investigated. Gelatin films incorporated with all oils resulted in higher elongation at break (EAB) compared to control film, regardless of the oils type (P <= 0.05). Increasing the thickness of gelatin films with oils decreased the solubility value (P <= 0.05) significantly. However, water vapor permeability (WVP) of gelatin films containing oils increased as the thickness of films increased. FTIR spectra showed that incorporation of different oils into gelatin films gave effect on the molecular organization and intermolecular interaction in films matrix particularly at the wavenumber of Amide-I band and 1739-1744 cm(-1). SEM analysis revealed the addition of oils into gelatin films enhanced the roughness of the film surface and cross-section. An appropriate combination of oils at moderate thickness could improve the mechanical and barrier properties of fish gelatin films thus fulfill the application either as coatings or films. (C) All Rights Reserved
引用
收藏
页码：2503 / 2510
页数：8
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